Cured Lamb Leg “Lamb Ham” скачать в хорошем качестве

Cured Lamb Leg “Lamb Ham”

Yield: 1 ham 1 piece Leg of Lamb, boneless (6 lbs. piece) Brine: 1 gallon Water 250 g Kosher Salt 125 g Brown Sugar 50 g Cure #1 10 g Peppercorn Medley 15 g Mustard Seeds Dry Rub: 25 g Harissa Powder 10 g Juniper Berries 15 g Pink Peppercorns 10 g White Peppercorns 20 g Yellow Mustard Seeds Method: 1. In a bucket mix water, salt, brown sugar, curing salt, peppercorns and mustard seed. Stir until salt and sugar dissolve. 2. Using a syringe, inject the lamb with brine. Be sure to inject the brine all over the ham. This is very important for the curing process. After the whole leg was injected, place leg into a bucket and cover completely with remaining brine. Weigh the meat down if necessary. Place into the cooler for 3 days. 3. After the curing time, remove the lamb from the brine and rinse well. Soak in a clean bucket with cold water for 30 minutes. Changing the water every 15 minutes 4. While the lamb is soaking, toast the spices in a sauté pan over medium high heat until aromatic. Remove, then cool to room temperature. Once cool, grind in a spice grinder and set aside. 5. After the lamb has soaked, rinse and dry. 6. Now season the lamb all over and take to the smoker. Set the smoker for 225ºF (107ºC) and smoke until internal temperature is 150ºF (107ºC). 7. Once internal temperature has been reached, rest for 10 minutes prior to slicing. Notes: • Injecting is very important for the curing process • Curing time is typically 1 day / 2 lbs. of meat. Meat size and density may alter curing time. • Soaking helps remove residual salts • DO NOT USE PINK HIMALAYAN SALT! Pink curing salt is different. • DQ #1 is for short cures like bacon and ham • DQ #2 is for long cures like salami